For the custard, whisk the egg yolks, sugar and vanilla in a mixing bowl until thick and pale. Bring the cream and milk up to the boil in a non-stick pan, whisk it into the egg yolks, then tip the mixture into the pan and stir over a low heat until it thickens and coats the back of the wooden spoon. Don’t overheat it or it will split. Pour into a bowl, cool, then chill for at least 4 hours or overnight in the fridge.

Put the damsons in a pan with the 180g sugar and stir over a medium heat until the juices start to run. Cover and simmer for about 20 minutes or until the fruit has turned to pulp. Leave to cool, then rub through a sieve into a bowl, using the back of a spoon (discard the skins and stones). Cover and chill.

For the macaroon fingers, heat the oven to 150°C/fan130°C/gas 2. Line 2 large baking sheets with baking paper. Using an electric hand mixer, beat the egg whites in a large clean bowl to soft peaks (when you lift out the beaters, the peaks will droop). Gently fold in the ground almonds, sugar, ground rice/ semolina and almond extract.

Spoon into a piping bag fitted with a 1cm plain nozzle and pipe 8cm strips on the lined baking sheets, leaving 5cm between each. Bake for 25-30 minutes, turning the sheets if necessary so they cook evenly, until golden. Cool on the sheets for 4-5 minutes, then carefully lift off using a palette knife. Cool on a wire rack.

Assemble the fool just before serving. Whip the cream in a large bowl to soft peaks. Fold in the custard, damson purée and kirsch until just mixed but still streaky. Spoon into a serving bowl or pretty dessert glasses and serve with the macaroon fingers.